Orange Tea Cake


  • 2 teaspoon(s) pure vanilla extract
  • 2 cup(s) all-purpose flour
  • 0.3333 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) baking powder
  • 1 3/4-pound blood orange or other thin-skinned orange
  • 1.5 cup(s) sugar
  • 4 large eggs

1. Preheat the oven to 375°. Butter and flour a 9-inch springform pan. Cut the top and bottom off the orange and discard. Thinly slice the orange and discard any seeds. Transfer the orange slices to a food processor and puree. Add 1/2 cup of the sugar and the olive oil and pulse just until combin...

View full recipe at Food & Wine


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